Chocolate Chip Cinnamon Rolls 6

Chocolate Chip Cinnamon Rolls 6

(A)3/4 tsp active dry yeast into 1 tbp warm water (110-115F)

140 g all-purpose flour + 1 tablespoons sugar + 1/4 teaspoon salt

Cut in 2 tbs (30g) of the butter until crumbly

Add 1/4 cup warm milk (110-115F), 1 egg yolk, (A). Stir well.

Cover with plastic wrap; refrigerate for at least 4 hours or overnight

Turn dough onto a lightly floured surface.

Roll out into a 10-in. x 6-in. rectangle.

Melt 15 g (1 tablespoon) butter; brush butter to within 1/2 in. of edges. Combine 2 tbp brown sugar, 1/4 tsp cinnamon and 1 tbp sugar.

Sprinkle over dough, then sprinkle with chocolate chips.

Roll up jelly-roll style, starting with a short side; pinch seam to seal.

CUt into 1-in. slices; place cut side down in a greased baking dish.

Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Bake at 190 C for 15-18 minutes or until golden brown.

Focaccia with garlic and mixed herbs 2

 Using Olive Oil Dough

220 ml lukewarm water

20 ml extra virgin olive oil

1/2 tsp Active Dry Yeast

1 tsp salt

1 tsp sugar

267 g unbleached all purpose flour

Mix well and let it rise at room temp. for 2 hours, the dough will be double in size.

Refrigerate at least 3 hours or overnight

Use a pair of scissors to cut 1/2 portion out 

Leave it at room temp for 40 min. The dough 's size will enlarge just a little bit

before putting into the oven spread <<1 +1/2 tbsp olive oil + garlic + mixed herbs + a little bit of sea salt >> on top

Bake at 220 C for 25 min.

Ref: Artisan Bread in Five Minutes a Day Page 134,150

      

Boule with raisin and walnut 3

Boule with raisin and walnut 3 medium size

1 cup lukewarm water

1/2 tsp Active Dry yeast

1 tsp salt

220g all purpose flour

50g whole wheat flour

 

Let it rise at room temp. for 2 hours, the dough will be double in size.

The dough can handle easily even not refrigerate.

Use a pair of scissors to cut 1/3 portion out

Put some raisin and walnut while folding

Leave it at room temp for 40 min. uncovered

the dough 's size will enlarge just a little bit

Sprinkle on the top of the loaf with flour and slash a cross 

Bake at 230 C for 30 min.

Reference : Artisan Bread in Five Minutes a Day 

-         The Master Receipe : Boule page 26

 

買唔到unbleached flour 嚟做呢種基本包, 今次試下

高粉110g+低粉110g+全麥麵粉50g, 果然好掂

Roasted Garlic Potato Bread 2

Roasted Garlic Potato Bread 2 

 

1 cup lukewarm water

1/2 tsp Active Dry yeast

1+1/2 tsp salt

1+1/2 tsp sugar

280g all purpose flour

1 tsp garlic

1/3 cup mashed potato, let it cool down at room temp.

Let it rise at room temp. for 2 hours, the dough will be double in size.

Not necessarily need to refregirate, can handle easily.

Cover it with a damp tower and leave it at room temp for 40 min., the dough 's size will enlarge by 1/3

Sprinkle on the top of the loaf with flour and slash a cross    

Bake at 230 C for 30-35 min.

Reference : Artisan Bread in Five Minutes a Day - page 118

Whole wheat Sandwich Bread 2

Makes 2 loaves

1/2 cup lukewarm water

1/2 cup chocolate milk

1/2 tsp Active Dry yeast

1 tsp salt

40 ml honey

5 tsp oil

125g all purpose flour

150g whole wheat flour

chocolate chips

 

Let it rise at room temp. for 2 hours, the dough will be double in size. 

Put some chocolate chips while folding

Put the dough into a grease loaf pan, cover with a damp towel

Leave it at room temp for 1 hour, the dough 's size will enlarge by 2/3

Sprinkle on the top of the loaf with whole wheat flour and make slash

 

Bake at 175 C for 50 min.

 

Reference : Artisan Bread in Five Minutes a Day 

- 100% Whole Wheat Sandwich Bread page 76 

Whole wheat Sandwich Bread

Whole wheat Sandwich Bread Makes 2 loaves

3/4 (180 ml) cup lukewarm water

1/2 tsp Active Dry yeast

1/2 tsp salt

4 tsp (20 ml) honey

2 tsp (10 ml) melted butter, 9g

150g all purpose flour

95g whole wheat flour

 

Pour 6g melted butter on the top of the loaf before putting into the oven

Bake at 175 C for 25-30 min.

*melt 15g butter in a bowl and measure 2 tsp for mixing, leave the rest for pouring on the loaf

Challah cinnamon with raisins/cheese 2

Makes 2 loafs

110 ml luke warm water

2/5 tsp Active Dry yeast

225g All Purpose Flour( or half & half Bread Flour & Cake Flour)

1 tsp salt

1+1/2 egg, beaten

28g butter, melted but can't be too hot  

2 tbp honey

Let it rise at room temp. for 2 hours, the dough will be double in size, and refrigerate for at least 3 hours or otherwise it will be to sticky to handle.

Filing (cinnamon with raisins) :

1)melted butter 15 g

2)1/4 tsp cinnamon+1 tbp brown sugar+1/4 white sugar

3)raisins, lots

Cover it with a damp towel and leave it at room temp for 1 hr.20min., the dough 's size will enlarge by 1/3  

Egg wash : 1/2 egg + 1+1/2 tsp water

Bake at 175 C for 25 min.   

Reference : Artisan Bread in Five Minutes a Day - page 180